BBQ Season is Back – 5 Recipes

Learn how to make some of our backyard favorite recipes this summer in our helpful blog article.

It’s pool party season, and you’re ready to put on an unforgettable day of fun in the water and great conversations with friends and family! Read on for a selection of tasty recipes for your next pool party, they’ll surely make waves with your guests.

1. Light the grill and heat to medium-high
2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
3. In a food processor , combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
4. Put the chicken pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers.
5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
7. Serve with the remaining BBQ sauce.

Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.

Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.

In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.

Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.

In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.